S201 52943

Manufactured by Shimadzu

Sourced in Japan

The S201-52943 is a laboratory equipment product from Shimadzu. It is designed to perform core functions relevant to scientific research and analysis, but a detailed description cannot be provided while maintaining an unbiased and factual approach.

Automatically generated - may contain errors

Lab products found in correlation

Ta 60 analysis software, by Shimadzu (2 mentions) Dsc 60 plus, by Shimadzu (2 mentions) Ta 60w, by Shimadzu (1 mentions)

2 protocols using s201 52943

Thermal Analysis of Gluten Protein

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The thermal changes of gluten protein were analyzed using a DSC
system (DSC-60 Plus, Shimadzu, Co., Japan) according to Wang et al.^{43 (link)} Gluten protein was freeze-dried and ground through
120-mesh sieve. Gluten samples (3.0–5.0 mg) were tableted into
an aluminum pan (S201-52943, Shimadzu, Japan) and then heated to 250
°C with constant nitrogen purging at a constant rate of 5 °C/min.
A sealed empty aluminum pan was used as a reference. The enthalpy
change (ΔH) and peak temperature (T_p) of gluten protein with addition of different amounts
of KGM were obtained using TA-60 Analysis software (version 2.21,
Shimadzu Co., Japan).

Cui T., Wu T., Liu R., Sui W., Wang S, & Zhang M. (2019). Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough. ACS Omega, 4(6), 9654-9663.

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Thermal Analysis of Freeze-Dried Gluten

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The thermal transition patterns of freeze-dried samples were analyzed by a DSC system (DSC-60 Plus, Shimadzu, Corp, Kyoto, Japan) with a computerized data station (TA-60 WS), according to Yang et al. [18 (link)]. Gluten proteins were freeze-dried and ground through a 120-mesh sieve. The sample, measuring 3.0–5.0 mg, was sealed into an aluminum pan (S201-52943, Shimadzu, Japan) and equilibrated at 30 °C for 5 min, followed by being heated (up to 250 °C) with constant nitrogen-purging at a constant rate of 5 °C/min. A sealed empty aluminum pan was used as a reference. The enthalpy change (ΔH) and peak temperature (T_p) of gluten proteins with different amounts of KGM at different frozen storage times were determined by the TA-60 Analysis software (version 2.21, Shimadzu Corp, Japan).

Cui T., Liu R., Wu T., Sui W, & Zhang M. (2019). Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough. Polymers, 11(5), 794.

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